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We chat with Parry Aftab, agrifood community builder and founder of PEI Food Strong, Canadian Source to Supper, and PEI Good Eats, to explore how community, local food and practical action can help build a more resilient food system. Parry spent decades as a lawyer specializing in cyberlaw, cybersecurity and online safety, working with organizations and governments around the world. Then COVID changed the trajectory. She and her husband moved to Prince Edward Island and Parry did what any self-described food lover does: she started a Facebook food group. This community has since grown to more than 23,000 members and became the catalyst for something much bigger. Through PEI Food Strong, Parry is now focused on helping the Island retain more of the value created by the food it grows, catches and produces. That means looking at local processing, manufacturing, entrepreneurship and new uses for ingredients that might otherwise go to waste. Seaweed can become skin care or pet supplements. Lobster shells can become fertilizer. Rescued food can be transformed into shelf-stable products. Parry calls it “putting waste to work.” Community remains central to everything she is building. Today, Parry is building a network of initiatives designed to make PEI’s food system more resilient, connected and locally driven. Throughout the conversation, we also explore: Why PEI needs more local processing and value-added manufacturingHow rescued food and by-products can become new opportunitiesWhy affordability must be part of the conversation around buying localThe importance of supporting emerging food entrepreneursHow community knowledge can help drive food innovationWhy collaboration needs to move beyond “elbows up” to “linking elbows”Parry will bring this systems-thinking approach to the Food Forward Summit on October 8 in Mississauga, where she will moderate a discussion on interprovincial food trade barriers and the challenges producers and processors face when moving food across Canada. For Parry, stronger food systems are not built by one organization, one company or one level of government. They are built by bringing people together, listening to the expertise already in the room and turning conversation into action. As she puts it, when the people in the audience are just as knowledgeable as the people on the stage, that is when things happen. We also talk butter tarts, PEI’s future official cookie, Johnny Cakes and whether lobster belongs in dessert.  This is a conversation about food and what happens when people stop waiting for someone else to fix the system, bring their own superpowers to the table and start building something together. Not just elbows up; linking elbows. Resourceshttps://www.peifoodstrong.com/programhttps://www.sourcetosupper.comhttps://www.peicooks.comhttps://www.foodforwardsummit.com/agenda

What if tackling one of the world’s biggest micronutrient challenges started with something as simple as what goes into the cooking pot? In this episode, we sit down with Dr. Gavin Armstrong, founder and CEO of Lucky Iron Life, to explore the science, social impact and the journey behind Lucky Iron Fish. Gavin entered university planning to pursue finance before an interdisciplinary course took him to Botswana and completely changed the direction of his career. That experience eventually led him into international development, refugee camps in Kenya, and a growing awareness of what is often called “hidden hunger”, where people may consume enough calories but still lack essential micronutrients. What was supposed to be a two-week visit in Cambodia became three years and a PhD focused on iron deficiency and the concept that would become the Lucky Iron Fish. The idea is deceptively simple. Place the reusable iron cooking tool into boiling liquid with a little acidity for approximately 10 minutes, and it releases iron into the food. Gavin explains that the product uses electrolytic iron commonly used in food fortification and was developed to provide an accessible alternative for households dealing with iron deficiency. The science was only one part of the challenge. The original product was an iron disc. Technically, it worked. Culturally, it did not. Women in Cambodia told the research team it looked like something picked up from the side of the road. Through community research, they learned that fish symbolize luck in Cambodian culture. The disc became a fish, and something people were reluctant to put in their cooking pot became something they actively wanted to use. Later, when the company expanded into India, the fish shape created another adoption barrier within vegetarian communities. The team adapted again, developing a tulsi leaf version. It is a great reminder that innovation is not only about whether something works. It also has to work for the people expected to use it. Throughout the conversation, we also explore: The importance of independent clinical validation when commercializing a health innovation Why product innovation sometimes starts by listening to how people are actually using your product The evolution from Lucky Iron Fish into the broader Lucky Iron Life portfolio The role social enterprises can play alongside governments and NGOs How businesses can pursue both profit and purpose Since beginning the project in 2012, Gavin has watched Lucky Iron Life grow into a global social health company while continuing to wrestle with a much bigger question: Can business be a meaningful force for solving global problems? For Gavin, social enterprise is not about choosing between doing good and building a sustainable business. It is about proving the two can coexist. You can learn more about Lucky Iron Life, the Lucky Iron Fish, Lucky Iron Leaf and their new product, Lucky Iron Daily at luckyironlife.com.  Gavin also shares that a portion of website sales supports the donation of products to families and communities in need around the world. A fascinating conversation about food, fortification, behaviour change, evidence and what it really takes to turn research into impact.

In this episode, we sit down with Mehnaz Tabassum, CEO of NL Eats and Food Forward Summit, to talk about the journey from building an online food community to launching a nonprofit and creating a national platform bringing together people across Canada's food system. Mehnaz shares how NL Eats evolved from a grassroots community into an organization focused on food access, connection and systems-level change, and how that work ultimately shaped the vision for the Food Forward Summit. This vision is now growing into a three-stop 2026 circuit, beginning with Food Forward Atlantic in St. John's on September 23, followed by Food Forward on the Hill in Ottawa on October 6, and culminating in the Food Forward Summit at The International Centre in Mississauga on October 8. We talk about what it takes to grow an idea from community conversation into a national event, the importance of creating spaces where different parts of the food system can actually meet, and why meaningful change requires bringing more voices to the same table. Mehnaz also previews what attendees can expect on October 8, including three theatres focused on Leadership, Innovation and Community, alongside keynotes, workshops and exhibitors. The program brings together producers, innovators, investors, policymakers, CPG companies, buyers, distributors and international partners, with conversations spanning food systems innovation, AI, global trade, food policy, food security and Indigenous food sovereignty. A particularly interesting part of the Summit is the Innovation Challenge. Participants can choose between two streams, Blue Food Systems or Sustainable Agrifood, with finalists receiving mentorship, scale-up support and the opportunity to pitch live at the Summit. As Mehnaz explains, the bigger exercise goes beyond simply finding the winning solution. It is about learning how to approach a complex food-system problem through the lens of innovation. How do you define the problem? Who needs to be part of the conversation? What assumptions need to be challenged? And how do you move from an interesting idea toward something that can actually create impact? That mindset runs through the broader Food Forward vision: bringing different perspectives together, asking better questions and creating the conditions for ideas to move into action. If you want to continue the conversation in person, the Food Forward Summit takes place October 8, 2026 at The International Centre in Mississauga. Resources https://www.foodforwardsummit.com/agenda IG: @foodforwardsummit

We are on site in Coquitlam, BC with Shaun Ashworth, Co-Founder, Owner, and President of Associated Labels and Packaging. Shaun takes us behind the scenes of their packaging operations and shares why great packaging is about so much more than what we see on the shelf. Associated Labels and Packaging began in 1980 when Shaun’s father took a chance on a printing company, starting with letterpress printing before moving into flexographic labels through a surprising connection to Mary Kay address labels. Since then, the company has grown from four employees to a team of 180, expanding across flexo labels, digital printing, flexible packaging, pouches, lidding films, stick packs, and more. As Shaun explains, packaging may seem simple from the outside, but it plays a critical role in product success. The right package has to protect the product, support shelf life, run properly on equipment, communicate clearly to consumers, and hold up through distribution. For food and beverage brands, getting packaging right early can make all the difference. In this episode, we chat about: The story behind Associated Labels and PackagingThe difference between flexo, digital, and wide web printingWhy packaging should be designed around the product firstMoisture barriers, oxygen barriers, seal integrity, and shelf lifeHow packaging impacts co-packing, equipment, and downstream operationsWhy the cheapest packaging option is not always the lowest total costDesigning for the consumer, the shelf, and the real-world supply chainFive practical tips for CPG brands thinking about packagingSustainability, compostable films, plastic reduction, and packaging educationThe importance of culture, team, and long-term relationships in business Tune in to hear Shaun Ashworth’s insights on packaging innovation, product protection, sustainability, and why the smallest details can have a big impact on how food products move from production to shelf to consumer. Resources:Associated Labels and Packaging: https://www.associated-labels.com Learn more about IFS PACsecure: https://www.ifs-certification.com/en/food/ifs-pacsecure One Step Closer: https://www.osc2.org

Grinta began on the sidelines. As parents of four active children competing across multiple sports, Sonia and Jaspaul saw firsthand how long games, tournaments, travel, heat, and physical exertion could affect young athletes. They recognized a gap in the market: parents were looking for hydration products they could feel confident giving their active children. Named after the Italian word for “grit,” Grinta reflects the determination of young athletes, the families supporting them, and the founders building a new brand while balancing full-time careers and family life. Sonia brings extensive experience in regulatory affairs and the natural health products industry, while Jaspaul has a background in government, IT, operations, and project management. Their combined expertise has shaped every part of the business, from formulation and compliance to logistics and community activation. The product was also developed with direct input from young athletes. Soccer teams helped test five initial flavours, narrowing the lineup to Peach Mango, Strawberry Splash, and Blue Raspberry. The formulations include electrolytes, 10 grams of sugar, and a small amount of stevia to support taste and carbohydrate replenishment while avoiding front-of-package warnings for high sugar and sodium. We also explore what it means to build a brand at the grassroots level. From sampling at soccer, volleyball, and ultimate frisbee tournaments to listening directly to parents and athletes, Sonia and Jaspaul are growing Grinta through education, trust, and community involvement. In this episode, we chat about: -Developing a hydration product with young athletes -Balancing electrolytes, carbohydrates, sweetness, and taste -Regulatory considerations for products intended for youth -The realities of entrepreneurship, family life, and founder resilience- Giving back to the volunteers, coaches, clubs, and families powering youth sports Tune in to hear Sonia and Jaspaul’s insights on building Grinta, developing a sports drink for young athletes, navigating the founder journey, and why grit matters both on the field and behind the scenes. Resources:Grinta: https://grinta.caInstagram: https://www.instagram.com/grinta.ca

Dr. Jason Bush, Chief Scientific Officer and Jason Leibert, Chief Growth Officer, from Solnul®  join us to explore the science and commercialization behind an upcycled prebiotic fibre made from potatoes. Solnul®  is a resistant starch ingredient produced in Carberry, Manitoba using a co-product from potato processing. Through a proprietary process, Solnul®  converts this potato co-product into a resistant starch ingredient designed to support the gut microbiome. With Jason Bush bringing a background in genetics, microbiome research, and clinical science, and Jason Leibert bringing experience in life sciences, biotech, business building, and growth, this conversation combines the science and business strategy behind launching a new functional ingredient. We discuss what makes resistant starch different from regular starch, why clinical trials are so important for ingredient credibility, and how Solnul® ’s low-dose research helped demonstrate changes in key microbiome markers, including beneficial bacteria such as Bifidobacterium and Akkermansia. We also explore Solnul® ’s upcycled story, the importance of reframing “byproduct” as “co-product,” and what it takes to move an ingredient from research to real-world applications across powdered supplements, bars, and emerging formats. In this episode, we chat about: What Solnul®  is The microbiome as a modifiable systemThe role of clinical trials in ingredient credibilityResistant starch, prebiotics, and rethinking fibreUpcycling and elevating co-productsProduct development opportunities for functional ingredientsBuilding adoption through efficacy, storytelling, and collaboration Tune in to hear Jason Bush and Jason Leibert’s insights on Solnul® , resistant starch, upcycled ingredient innovation, and why our microbiome is one of the most exciting opportunities in food and health. Resources:Solnul® : https://www.solnul.com Upcycled Food Association: https://www.upcycledfood.org

Chef Connor Flynn, also known as The Preserving Chef, shares with us the world of food preservation and why it’s about so much more than extending shelf life. Connor’s journey started close to home, cooking alongside his grandmothers and building an early appreciation for food, family, and tradition. From there, his path took him through professional kitchens, Red Seal certification, teaching, sobriety, career pivots, and eventually the creation of a family-led business focused on making food preservation education more accessible.  As one of only a few Master Food Preservers in Canada, Connor shares how this work is opening doors in schools, hospitals, conferences, and communities across the country. Through fermentation, canning, and other traditional preservation methods, he helps people reconnect with seasonal ingredients, practical food skills, community, and the land.  In this episode, we chat about: The power of food preservationFermentation (especially kimchi), microbiology, and consumer curiosityFood literacy as a life skillPreserving knowledge, culture, and connectionTeaching preservation across communitiesA chef’s journey through purpose and reinvention Tune in to hear Chef Connor Flynn’s insights on preserving seasonal ingredients, teaching practical food skills, and inspiring the next generation to value craftsmanship, community, and care. Resources: The Preserving Chef: https://www.thepreservingchef.com Instagram: @thepreservingchef Hear Connor speak at the Fermentation Summit, Sept 15 -17, 2026: https://www.makesauerkraut.com/fermentation-summit/ Growing Chefs, Ontario: https://growingchefsontario.ca Canadian Fermented Foods Initiative: https://fermentedfoods.ca

Janet Helou is the CSO and Wine Scientist at Glimmer Wine, a BC-based, women-owned non-alcoholic sparkling wine brand.  With a background spanning science, R&D, sales, food science, and wine, Janet helps lead Glimmer from both sides of the business: developing the product and supporting commercial sales. As a Certified Food Scientist and WSET Level 3, she brings a rare blend of technical expertise, sensory curiosity, and market insight to a category that continues to evolve quickly. Glimmer's origin story started with a familiar but underserved moment: being at a wedding, dinner, conference, or celebration and wanting something special in your glass, without alcohol. Instead of settling for sparkling water with a garnish, three wine-loving women set out to create a non-alcoholic option that could feel just as celebratory and sophisticated as the occasion itself. What makes Glimmer distinct is that it starts with real wine. The alcohol is removed through reverse osmosis, a membrane technology that selectively strips alcohol while helping preserve the aromas, structure, and character that give wine its personality. That distinction, between de-alcoholized wine and a wine-adjacent beverage, matters more than most consumers realize. Alcohol contributes to body, mouthfeel, aroma carry, and the perception of balance. When it is removed, the formulation has to account for all of it.  We also chat about Glimmer’s newest release: a sparkling rosé designed for summer sipping, celebration, and inclusion. With expressive, lively notes and the same thoughtful positioning behind the brand’s Blanc de Blanc, the Rosé marks an exciting next step for Glimmer’s growing portfolio. In this episode, we get into: The origin story behind Glimmer WineWhat makes de-alcoholized wine different from wine alternatives, and how reverse osmosis fits inThe sensory balancing act of formulating without alcoholWhy the sparkling format is a smart entry point for this categoryThe realities of scaling a glass-bottled beverage across Canadian distribution channels For anyone working in beverage innovation, CPG, sales, or non-alcoholic product development, this conversation is a thoughtful look at what it takes to create a product that feels intentional, elegant, and celebratory. Resources:Glimmer Wine: https://www.drinkglimmerwine.com/Instagram: @drinkglimmerwineTaste Glimmer at the Rose Disco Vancouver, July 26, 2026: https://www.rosedisco.com/vancouver

We talk with Gord Sterritt, CEO of Authentic Indigenous Seafood and Executive Director of the Upper Fraser Fisheries Conservation Alliance, to explore the deep connection between fisheries, food security, sustainability, and Indigenous-led food systems. As a member of the Gitxsan First Nation, Gord brings a rich perspective shaped by community, culture, conservation, and years of experience working in fisheries. In this episode, he shares how Authentic Indigenous Seafood is helping tell the stories behind Indigenous fisheries while creating value for harvesters, communities, and consumers across Canada. We chat about: Gord’s lifelong connection to fishing and foodThe story behind Authentic Indigenous SeafoodWhy Traceability mattersSupporting cooperative members and small-scale fisheriesStorytelling through product and processSustainability, seasonality, and fisheries planningLooking ahead to trade, policy, and collaboration This episode offers a powerful look at how seafood products can carry culture, responsibility, and community impact. Resources:  Authentic Indigenous Seafood: https://authenticindigenousseafood.ca/ Upper Fraser Fisheries Conservation Alliance: https://upperfraser.ca/

What does it take to build a contract manufacturing operations capable of serving CPG brands on both sides of the border and scaling with them all the way to Costco? We sit down with Preet Bhullar, COO and Co-Founder of Blue Ocean Group. The conversation was recorded on-site at their brand-new innovation hub in Blaine, Washington. What began in 2012 as a 2,000-square-foot tea operation in Surrey, BC has evolved into a GFSI-certified, multi-facility manufacturing partner for CPG and wellness brands across Canada and the United States. We also visited Blue Ocean's Surrey facility just weeks prior and between both locations, the impressive scope of what this team has built is hard to miss. Preet leverages her background in quality assurance and microbiology to lead the business she co-founded. This technical foundation shapes Blue Ocean Group’s rigorous approach to ingredient sourcing, regulatory compliance, and operational standards. This clearly shows in the certifications they have earned, the high-caliber brands they have chosen to work with, and the operational standards they hold across both facilities.  We chat through: The Evolution of Blue Ocean Group: The journey from a small leased facility focused on tea bags and loose-leaf tins to a 14-machine operation in Surrey and an expanding U.S. presence.Cross-Border Certification: Navigating the complexities of manufacturing standards in both Canada and the U.S..Direct Sourcing: Why sourcing ingredients directly from their origin is critical for protecting brand margins and enabling long-term growth.The Partnership Process: How Blue Ocean collaborates with brands from the initial brief through scale-up, and why they prioritize partners they genuinely believe in. Market Trends: Insights into the Canadian and U.S. wellness markets, including innovation in electrolytes, protein, creatine, and the shift toward clean, minimally processed ingredients.Regulatory Landscapes: Understanding the differences in manufacturing dietary supplements between Canada and the U.S. to avoid compliance hurdles.This episode is part manufacturing deep-dive and part cross-border business education. It serves as a reminder that the most successful contract manufacturing relationships are built on shared values and long-term strategy, rather than mere transactions. Resources Blue Ocean Group: https://blueoceantea.com/

Join us as Dr. William Yan shares his extensive experience in food safety, nutrition, and regulation in Canada. He brings a thoughtful perspective on the importance of science-based frameworks alongside industry collaboration to protect consumers while also creating space for innovation.  In this episode, we dig into: Health Canada’s regulatory framework Pre-market assessment vs post-market complianceThe history and evolution of the Supplemented Foods RegulationsHow Supplemented Foods differ from Natural Health Products (NHPs)The role of collaboration in food regulationUniversity of Ottawa Graduate Diploma Program, Food Policy and Regulatory AffairsTune in to hear Dr. William Yan’s insights on Canada’s regulatory landscape, and how science-driven collaboration plays a role in maintaining Canada’s reputation for high-quality, safe products on a global scale. Resources:  University of Ottawa's Graduate Diploma: https://www.uottawa.ca/faculty-health-sciences/nutrition/graduate-studies/graduate-diploma-food-policy-regulatory-affairs Dr. William Yan on LinkedIn: https://www.linkedin.com/in/william-yan-7239332aa/ [email protected]

Angela Santiago is the CEO and Co-Founder of Little Potato Company, a business she started alongside her father 30 years ago.  The Little Potato Company's origin story is one of those rare ones that feels almost too good to be true. Angela's father, drawing on nostalgia for the small potatoes he had grown up eating in the Netherlands, had a simple idea: what if Canadians could fall in love with them too? The duo took a chance, washing and testing their first small potatoes in a bathtub before bringing them to market. There was skepticism. The industry wasn't convinced. They found their niche by leaning into exactly what made the potatoes different. Today, The Little Potato Company employs more than 500 employees, three state-of-the-art facilities, producing over 280 million pounds of potatoes annually. The company is one of the most recognizable names in Canadian produce, built on a foundation of natural potato breeding, vertical integration, and a genuine belief that innovation, passion, and commitment to quality separates enduring brands. In this episode, we discuss: How The Little Potato Company created an entirely new value-added category in produce.The natural breeding process behind their small potato varieties, and why developing a new variety takes eight to nine years.The company's approach to sustainable crop utilization and the goal of reaching 100% crop use with zero waste.Leadership lessons from building a business over thirty years, and what has shaped Angela's approach to running a company.The role of communities like YPO and EO in supporting founders through the journey. Angela's story is a reminder that the most durable brands often start with asking a simple question and had the patience, creativity and conviction to see it through.  Resources:  Little Potato Company: https://www.littlepotatoes.com  Angela Santiago on LinkedIn: https://www.linkedin.com/in/angelasantiago

What does it take to turn a homemade kombucha obsession into a growing beverage brand? We sit down with Kristin Zerbin, founder of Hoochy 'Booch Kombucha, for a candid conversation about her journey from DIY kombucha brewing to building a vibrant, growing beverage company. Kristin shares how her personal gut health challenges sparked her interest in kombucha, and how that passion and curiosity grew into a business.  What began in her kitchen evolved into Hoochy 'Booch Kombucha, a brand rooted in flavour, and a colourful California-inspired aesthetic. What sets Kristin’s story apart is the honesty that comes across when discussing the realities behind growth. Scaling a beverage brand is not just about getting into more stores. It means navigating distributor relationships, managing inventory, understanding net terms, protecting cash flow, and making smart choices about which channels to pursue. When COVID disrupted tap-based sales, the team had to adapt quickly, shifting toward cans and building more resilient sales channels. We also explore Kristin’s evolution as a Founder, from building behind the scenes to stepping into more visible leadership. As Hoochy 'Booch grows, Kristin reflects on what it means to build something with long-term value, whether that results in a legacy brand, a future sale, or something in between. From navigating the realities of scaling operations to building a brand identity, managing distributor relationships, adapting during COVID, and considering legacy versus exit, this conversation offers candid insights for food and beverage founders. Resources:  Hoochy 'Booch Kombucha: https://hoochybooch.com/

What does it take for an international food brand to successfully launch in Canadian retail? In this episode, we sit down with Scott Miller, Founder of MarketReady, a consulting business built to support global food manufacturers navigate and enter the Canadian retail market successfully. Scott's work focuses on closing the knowledge gaps that can quietly sink an otherwise promising launch. Scott's journey into CPG started with an exchange program in Japan and wound through years of hands-on experience in the food industry across Asia. When he began working with overseas brands looking to break into Canada, he noticed something that kept coming up: there was no playbook. No clear system. No consolidated resource for international brands trying to understand what entering the Canadian market actually required. So he built one. Scott used his years of experience to reverse-engineer success and developed a framework that helps brands avoid costly mistakes. In this episode, we discuss: The gap Scott identified, and the absence of a clear market entry playbook for Canada was the founding insight behind MarketReady.Why understanding Canadian market dynamics; cost structures, compliant packaging, distribution layers, and consumer behaviour, are non-negotiables before entering.The importance of market retail visits, and why they're most effective when tied to trade shows.What Canadian retailers are looking for and why arriving unprepared can cost a brand an entire year of momentum.What it takes to find the right distribution or retail partner, and why that relationship can make or break a launchScott's message is consistent: preparation matters, partnerships matter, and there are no shortcuts to doing it right. The path to the Canadian market has many steps, and most international brands navigate blindly for the first time. Working with MarketReady, brands can accelerate their growth, avoid the costly trial and error, and move through the journey with a guide who has already mapped the terrain. If you are an international brand setting your sights on Canada, this episode is required listening. Resources:  Market Ready: https://www.marketready.ca Connect with Scott: LinkedIn: https://www.linkedin.com/in/scottcameronmiller/ Instagram: @scomil Scott is currently reading: Dan Martell, Buy Back Your Time

We sit down with Simran Kaur, Sales Manager for Western Canada at Jiva Organics, for an honest conversation about navigating the Canadian CPG and retail landscape. Simran shares her unconventional journey from managing national accounts at Zomato in Delhi to building retail relationships across Western Canada. Simran brings a grounded, people-first perspective to an industry that can often feel transactional. Her approach centers on a core belief: helping stores serve their customers better. That mindset, combined with a willingness to own and learn from her mistakes, has become the foundation of how she works. In this episode, we discuss: Jiva Organics as a family business, one of BC's pioneering organic stores since 1998.What makes Jiva unique as a manufacturer, bulk food operator, and distributor all in one.The story behind launching Bliss Balls and their nationwide launch with Loblaws.The new Origins Program and how QR codes connect consumers directly to farms and growers to improve supply chain transparency.Understanding the store's customer is the key to any successful sales conversation. Simran walks us through the CPG retail journey, especially from farm to retailer shelf, and what it takes to earn trust and build lasting partnerships in Canadian grocery. Resources: Connect with Simran Kaur on LinkedIn: https://www.linkedin.com/in/kaur-mansimran/ Jiva Organics: https://www.jivaorganics.ca/